JPH0253460A - Production of sausage - Google Patents
Production of sausageInfo
- Publication number
- JPH0253460A JPH0253460A JP63205756A JP20575688A JPH0253460A JP H0253460 A JPH0253460 A JP H0253460A JP 63205756 A JP63205756 A JP 63205756A JP 20575688 A JP20575688 A JP 20575688A JP H0253460 A JPH0253460 A JP H0253460A
- Authority
- JP
- Japan
- Prior art keywords
- packaging material
- cylindrical packaging
- stuffed
- meat
- cylindrical
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 239000005022 packaging material Substances 0.000 claims abstract description 64
- 235000013372 meat Nutrition 0.000 claims abstract description 23
- 230000000391 smoking effect Effects 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 19
- 230000008569 process Effects 0.000 claims description 12
- 239000011324 bead Substances 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 9
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 241001494479 Pecora Species 0.000 abstract description 2
- 241000282898 Sus scrofa Species 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 9
- 230000008901 benefit Effects 0.000 description 5
- 238000012546 transfer Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 3
- 230000032258 transport Effects 0.000 description 3
- 238000003466 welding Methods 0.000 description 3
- 238000007664 blowing Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
この発明はソーセージの製造方法の改良に関する。 This invention relates to an improvement in a method for producing sausages.
現在、ソーセージは次の工程で製造されている。
■ 腸またはこれに代わる筒状の包装材に、塩漬けした
肉を一定の間隔に詰め、間がつながらないように、肉類
を詰めない部分（以下この部分を「連結絞り部」と記述
する）を捻り、これを一定の長さ、例えば数十メートル
の長さに切断して肉詰筒状包装材とする。
■ 得られた肉詰筒状包装材を水平の引掛棒に掛ける。
肉詰筒状包装材を引掛棒に掛けるには、第３図に示すよ
うに数十ｃＩＴｌのループ状に巻き付けるか、あるいは
、第４図に示すように交互に引掛棒の両側に垂らしてい
る。
■ 肉詰筒状包装材が掛けられた引掛棒は移送台車に掛
けられる。移送台車は、次の工程、例えば乾燥、薫煙工
程に肉詰筒状包装材を運び、ソーセージが製造される。
ところで、肉類が詰められた肉詰筒状包装材を引掛棒に
掛けるとき、中間の連結絞り部は緩み難いが、端の連結
絞り部の端が緩む欠点がある。連結絞り部は単に捻って
いるだけであるので、捻れが戻ると緩み、肉類を一定の
間に詰めておくことができない。肉詰筒状包装材の中間
は、捻ｄが戻り難いが、端は極めて戻り易い。端の捻れ
が戻って緩むと、最初と最後に詰めた肉類が漏れるので
、端の連結絞り部が緩まないように、肉詰筒状包装材を
引掛棒に掛ける時、端の部分を引掛棒に結びつけている
。
この作業は著しく手間が掛かるばかりでなく、確実に結
束しておかないと、後の処理工程で肉詰筒状包装材の端
の連結絞り部が緩み製品不良の原因となる。Currently, sausages are manufactured using the following process. ■ Pack salted meat at regular intervals in the intestine or a cylindrical packaging material that can replace it, and twist the part that is not filled with meat (hereinafter referred to as the "connected squeeze part") so that the gaps do not connect. This is then cut into a certain length, for example, several tens of meters, to make a stuffed cylindrical packaging material. ■ Hang the resulting cylindrical packaging material stuffed with meat on a horizontal hanging rod. To hang the stuffed cylindrical packaging material on a hanging rod, either wrap it in a loop of several tens of cITl as shown in Figure 3, or hang it alternately on both sides of the hanging rod as shown in Figure 4. . ■ The hanging rod on which the meat filling cylindrical packaging material is hung is hung on the transfer trolley. The transport cart transports the meat-filled cylindrical packaging material to the next process, such as drying and smoking processes, to produce sausages. By the way, when a meat-packed cylindrical packaging material filled with meat is hung on a hooking rod, the connecting constricted portions in the middle are difficult to loosen, but there is a drawback that the ends of the connecting constricted portions at the ends become loose. Since the connecting constriction part is simply twisted, it becomes loose when it is untwisted, making it impossible to pack the meat in for a certain period of time. It is difficult to untwist d in the middle of the stuffed cylindrical packaging material, but it is extremely easy to untwist at the ends. If the ends become untwisted and loosen, the meat stuffed at the beginning and end will leak out, so when hanging the cylindrical packaging material for meat stuffing on the hook, hang the ends on the hook to prevent the connecting constriction at the end from loosening. It is tied to Not only is this work extremely time-consuming, but if the bundles are not tied together reliably, the connecting constrictions at the ends of the stuffed cylindrical packaging material will come loose in subsequent processing steps, causing product defects.
この発明は、従来のこの欠点を解決することを目的に開
発されたもので、この発明の重要な目的は、肉詰筒状包
装材の端を結束することなく引掛棒に掛けることができ
、能率よく製造できるソーセージの製造方法を提供する
にある。This invention was developed with the aim of solving this conventional drawback, and an important object of this invention is to be able to hang the end of the stuffed cylindrical packaging material on a hanging rod without tying it up. The purpose of the present invention is to provide a method for efficiently producing sausages.
この発明のソーセージの製造方法は、
筒状包装材ｌに、肉類を一定の間隔に詰めて数珠つなぎ
にする工程と、
この工程で肉類が詰められた肉詰筒状包装材ｌを所定の
長さに切断して、引掛棒２に掛ける工程と、
引掛棒２に掛けられた肉詰筒状包装材ｌを薫煙する工程
とからなる。
肉詰筒状包装材ｌを引掛棒２に掛ける前に、肉類が詰め
られた肉詰筒状包装材ｌの端を絞って加熱溶着し、肉詰
筒状包装材１の端にある連結絞り部が緩まない状態で引
掛棒２に掛けることを特徴としている。The sausage manufacturing method of the present invention includes a step of packing meat into a cylindrical packaging material l at regular intervals and tying it into beads, and a step of stringing the meat-stuffed cylindrical packaging material l filled with meat into a predetermined length. It consists of a step of cutting the material into strips and hanging it on the hanging rod 2, and a step of smoking the stuffed cylindrical packaging material l hung on the hanging rod 2. Before hanging the meat-filled cylindrical packaging material 1 on the hanging rod 2, the ends of the meat-filled cylindrical packaging material 1 are squeezed and welded by heat, and the connecting diaphragm at the end of the meat-filled cylindrical packaging material 1 is squeezed and welded. It is characterized in that it can be hung on the hooking rod 2 without loosening.
端の連結絞り部が絞られた状態で加熱溶着された肉詰筒
状包装材１は、単に捻って細く絞ったのと異なり、引掛
棒２に掛けた状態で緩むことがない。この為、肉類が詰
められて所定の長さに切断された肉詰筒状包装材１は、
手間を掛けて端を引掛棒２に結束する必要がなく、単に
引掛棒２に引っ掛けて次の工程に移送できる。従って、
従来の製造工程に於て著しく手間が掛かった、肉詰筒状
゛包装材１の結束手間を省略できる。このことは、結束
作業を省力化できることに加えて、供給装置が肉詰筒状
包装材ｌを自動的に引掛棒２に掛けることを実現し、全
体の作業能率を著しく向上する。
また、緩み易い肉詰筒状包装材の端の連結絞り部は、次
の工程、即ち、乾燥、薫煙工程等に於ても緩むことがな
く、製品の不良率を低下できる特長もある。
さらにまた、この発明の特筆すべき特長は、筒状包装材
に接着材を塗布することなく簡単に溶着できることにあ
る。これは、ソーセージの筒状包装材に、細く絞った部
分が黒煙工程で溶着される材質を使用するからである。
筒状包装材は、これに肉類を詰め、端を細く絞って加熱
することによって簡単かつ容易に、しかも確実に溶着で
きる特長がある。The stuffed cylindrical packaging material 1 heated and welded with the end connecting constricted portions constricted does not loosen when hung on the hooking rod 2, unlike the case where the packaging material 1 is simply twisted and squeezed thinly. For this reason, the meat-packed cylindrical packaging material 1 filled with meat and cut to a predetermined length is
There is no need to take time and effort to tie the end to the hook 2, and the device can be simply hooked onto the hook 2 and transferred to the next process. Therefore,
It is possible to omit the labor of bundling the stuffed cylindrical packaging material 1, which was extremely time-consuming in the conventional manufacturing process. This not only saves labor in the bundling work, but also enables the feeding device to automatically hang the stuffed cylindrical packaging material l onto the hooking rod 2, thereby significantly improving the overall work efficiency. In addition, the connecting constricted portion at the end of the stuffed cylindrical packaging material, which tends to loosen, does not loosen during the next process, ie, drying, smoking process, etc., which has the advantage of reducing the defective rate of the product. Furthermore, a noteworthy feature of the present invention is that it can be easily welded to the cylindrical packaging material without applying an adhesive. This is because the cylindrical packaging material for sausages is made of a material whose narrowed parts are welded in a black smoke process. A cylindrical packaging material has the advantage that it can be simply and easily and reliably welded by filling it with meat, squeezing the end thinly, and heating it.
以下、この発明の実施例を図面に基づいて説明する。
但し、以下に示す実施例は、この発明の技術思想を具体
化する為のソーセージの製造方法を例示するものであっ
て、この発明の方法を下記の方法に特定するものでない
。この発明の製造方法は、特許請求の範囲に記載の範囲
に於て、種々の変更が加えられる。
更に、この明細書は、特許請求の範囲が理解し易いよう
に、実施例に示される部材に対応する番号を、特許請求
の範囲に示される部材に付記している。ただ、特許請求
の範囲に記述される部材を、実施例に示す部材に特定す
るものでは決してない。
また、この発明のソーセージの製造方法は、肉類が詰め
られた肉詰筒状包装材を引掛棒に引っ掛ける前に、連結
絞り部を加熱溶着することを特長とするもので、他の方
法は、従来のソーセージの製造方法がそのまま使用でき
、また、これから開発される方法もそのまま使用できる
。従って、以下に、肉詰筒状包装材の端を加熱溶着する
方法について詳述し、その他の工程は概略説明する。
先ず、ソーセージは次の工程で製造される。
■ 第１図に示すように、筒状包装材１に、肉類を一定
の間隔に詰めて数珠つなぎにする。筒状包装材ｌには、
例えば、羊の腸、豚の小腸、あるいは合成樹脂で筒状に
成型されたものが使用される。この筒状包装材１は、薫
煙工程で加熱されると、途中の絞り部が溶着されるので
、加熱されて溶着される物性を備えるものが使用される
。
肉類が詰められた肉詰筒状包装材１を所定の長さに切断
して、第３図と第４図とに示すように弓掛棒２に掛ける
。引掛棒２に掛ける時、肉詰筒状包装材ｌは、少なくと
も端の連結絞り部が加熱溶着される。
絞り部を加熱溶着するには、短時間で局部加熱できる総
ての方法が使用できる。ソーセージの製造工程に於ては
、通常、毎分２０メートルの速度で肉詰筒状包装材が製
造される。従って、端の絞り部の加熱時間は極めて短く
する必要がある。仮に、肉詰筒状包装材が一定の速度で
送り出されるとして、絞り部の加熱溶着部分の長さを５
ｍｍとすれば、この部分の通過時間は約１５ミリ秒とな
る。
この短い時間に絞り部を加熱するには、例えば、レーザ
ー、熱風、高周波の電波、ヒーター等が使用できる。
レーザーは、他の部分を加熱しないように、強い光を集
束して絞り部を照射し、光のエネルギーで筒状包装材を
加熱溶着する。
′熱風や加熱蒸気も、レーザーと同様に、絞り部に高温
の空気や蒸気等を噴射して、熱エネルギーで筒状包装材
を加熱溶着できる。この場合、熱風と加熱蒸気とは、細
く集束されて筒状包装材の絞り部に吹き付けられる。
また、高周波の電波も、レーザーと同様に、電波の発射
方向を集束して細いビーム状とし、筒状包装材の絞り部
に強い電波を短時間照射して加熱溶着できる。電波によ
る高周波加熱は、電波の照射ビームを極めて細く紋るこ
とができるように、極めて高い周波数の電波、例えは、
数０８２以上の電磁波を使用する。また、電波を筒状包
装材の紋り部に照射するアンテナは、照射ビームを細く
絞ることができる高利得アンテナを使用する。
レーザー発振機、熱風噴射部材、高周波電源は、筒状包
装材の絞り部のみを正確に加熱溶着できるように、肉詰
筒状包装材の移送に同期して、レーザー等を放射する。
従って、これ等の熱源は、肉詰筒状包装材の連結絞り部
を検出するセンサーで制御される。レーザー発振機と高
周波電源とは、電源のスイッチをオンオフ制御して照射
状態を制御できる。熱風や蒸気は、吹出口に開閉弁を設
け、この開閉弁を開閉して熱風の吹出を制御できる。
レーザー、電波、熱風は非接触状態で連結絞り部を局部
加熱できる特長がある。従って、肉詰筒状包装材の通路
外からレーザーや電波を照射できる。この為、レーザー
等を照射する部材が肉詰筒状包装材に衝突して損傷を与
える欠点がない。また、レーザーと電波とは、短時間に
強いエネルギーを放射して、連結絞り部を瞬時に加熱で
きる特長もある。
筒状包装材ｌの絞り部を加熱するヒーター３は、第２図
に示すように、絞り部を両側から挟んで加熱溶着する。
従って、ヒーター３は、肉詰筒状包装材ｌの移送に同期
して絞り部を挟着する。ヒーター３は、絞り部を挟着し
て加熱溶着した後、開いて肉詰筒状包装材１を移送する
。従って、ヒーター３の上下運動は、連結絞り部の位置
センサーで制御される。
絞り部の加熱温度は、筒状包装材１の溶融温度に設定さ
れている。加熱温度が低すぎると、確実に溶着できず、
反対に加熱温度が高すぎると筒状包装材ｌが焼けて弱く
なる。加熱温度は、レーザーと電波の場合、出力と照射
時間で調整する。熱風と蒸気の場合、吹出温度と吹出時
閉とで調整する。また、ヒーターの場合には表面温度と
挟着時問とで調整する。
筒状包装材１の最適加熱温度は、材質によって図である
。
ｌ・・・・・・筒状包装材、
２・・・・・・引掛棒、
一定でないが、通常は８０〜１５０℃の範囲に調整され
る。
肉詰筒状包装材ｌは、端の紋り部が最も緩み易い。従っ
て、端の絞り部を加熱溶着することによって、次の処理
で緩みを防止して処理できる。ただ、全ての絞り部を加
熱溶着するなら、引掛棒２に掛けられた肉詰筒状包装材
１の緩みを完全に阻止して処理できる特長がある。
■ 絞り部が加熱溶着されて引掛棒２に掛けられた肉詰
筒状包装材１は、引掛棒２を介して移送台車に移され、
移送台車でもって、次の処理工程である、乾燥、薫煙工
程に運ばれてソーセージとなる。Embodiments of the present invention will be described below based on the drawings. However, the examples shown below are intended to exemplify the sausage manufacturing method for embodying the technical idea of the present invention, and are not intended to limit the method of the present invention to the following method. Various modifications may be made to the manufacturing method of the present invention within the scope of the claims. Further, in this specification, numbers corresponding to the members shown in the embodiments are added to the members shown in the claims so that the claims are easy to understand. However, the members described in the claims are by no means limited to the members shown in the examples. Furthermore, the sausage manufacturing method of the present invention is characterized in that, before hooking the meat-packed cylindrical packaging material to a hooking rod, the connecting constriction part is heat-welded.Other methods include: Conventional sausage manufacturing methods can be used as they are, and methods that will be developed in the future can also be used as they are. Therefore, below, the method of heat-welding the ends of the stuffed cylindrical packaging material will be explained in detail, and the other steps will be briefly explained. First, the sausage is manufactured in the following process. ■ As shown in Fig. 1, meat is stuffed into a cylindrical packaging material 1 at regular intervals and strung together in a string. The cylindrical packaging material l includes
For example, sheep intestines, pig small intestines, or synthetic resin molded into a cylindrical shape are used. When this cylindrical packaging material 1 is heated in the fuming process, the constricted portion in the middle is welded, so a material having physical properties that can be welded when heated is used. A cylindrical packaging material 1 filled with meat is cut into a predetermined length and hung on a bow hanging rod 2 as shown in FIGS. 3 and 4. When hanging on the hooking rod 2, the stuffed cylindrical packaging material 1 is heated and welded at least at the connecting constricted portion at the end. To heat and weld the constricted portion, any method that can locally heat the material in a short period of time can be used. In the sausage manufacturing process, meat-filled cylindrical packaging materials are usually manufactured at a speed of 20 meters per minute. Therefore, the heating time of the constricted portion at the end must be extremely short. Assuming that the stuffed cylindrical packaging material is sent out at a constant speed, the length of the heat-welded part of the constriction part is set to 5.
mm, the passage time for this portion is approximately 15 milliseconds. To heat the aperture portion in this short time, for example, a laser, hot air, high frequency radio waves, a heater, etc. can be used. The laser focuses strong light and irradiates the diaphragm so as not to heat other parts, and uses the energy of the light to heat and weld the cylindrical packaging material. 'Hot air or heated steam can also be used to heat-weld cylindrical packaging materials using thermal energy by injecting high-temperature air or steam into the constriction section, similar to lasers. In this case, the hot air and heated steam are narrowly focused and blown onto the constricted portion of the cylindrical packaging material. Furthermore, similar to lasers, high-frequency radio waves can be heated and welded by focusing the radio waves into a narrow beam and irradiating the constricted portion of the cylindrical packaging material with strong radio waves for a short period of time. High-frequency heating using radio waves uses extremely high-frequency radio waves, such as
Uses electromagnetic waves of number 082 or more. In addition, a high-gain antenna that can narrow the irradiation beam is used for the antenna that irradiates the ridges of the cylindrical packaging material with radio waves. The laser oscillator, the hot air jetting member, and the high-frequency power source emit laser beams and the like in synchronization with the transfer of the stuffed cylindrical packaging material so that only the narrowed portion of the cylindrical packaging material can be accurately heated and welded. Therefore, these heat sources are controlled by sensors that detect the connecting constrictions of the stuffed cylindrical packaging material. The irradiation state of the laser oscillator and high-frequency power source can be controlled by turning the power switch on and off. For hot air and steam, an on-off valve is provided at the outlet, and the on-off valve can be opened and closed to control the hot air blowout. Lasers, radio waves, and hot air have the advantage of being able to locally heat the connecting aperture without contact. Therefore, laser or radio waves can be irradiated from outside the passage of the stuffed cylindrical packaging material. Therefore, there is no drawback that the member that irradiates the laser or the like collides with the stuffed cylindrical packaging material and causes damage. Lasers and radio waves also have the advantage of emitting strong energy in a short period of time, allowing them to instantaneously heat up the connecting aperture. As shown in FIG. 2, the heater 3 that heats the constricted portion of the cylindrical packaging material 1 heats and welds the constricted portion by sandwiching it from both sides. Therefore, the heater 3 clamps the constricted portion in synchronization with the transfer of the stuffed cylindrical packaging material l. The heater 3 clamps the constricted portion and heat-welds it, and then opens and transfers the stuffed cylindrical packaging material 1. Therefore, the vertical movement of the heater 3 is controlled by the position sensor of the connecting throttle section. The heating temperature of the constriction part is set to the melting temperature of the cylindrical packaging material 1. If the heating temperature is too low, welding cannot be done reliably,
On the other hand, if the heating temperature is too high, the cylindrical packaging material l will burn and become weak. In the case of laser and radio waves, the heating temperature is adjusted by the output and irradiation time. In the case of hot air and steam, adjust by blowing temperature and closing when blowing. In addition, in the case of a heater, the surface temperature and clamping time are adjusted. The optimum heating temperature for the cylindrical packaging material 1 is shown in the figure depending on the material. 1...Tubular packaging material 2...Hook bar Although not constant, it is usually adjusted to a range of 80 to 150°C. The stuffed cylindrical packaging material 1 is most likely to loosen at the edge portion. Therefore, by heating and welding the constricted portions at the ends, loosening can be prevented in the next process. However, if all the constricted parts are heat welded, there is an advantage that the tightened cylindrical packaging material 1 hung on the hanging rod 2 can be completely prevented from loosening. ■ The stuffed cylindrical packaging material 1 with its constricted part heated and welded and hung on the hanging rod 2 is transferred to the transfer cart via the hanging rod 2,
The sausages are transported by transport cart to the next processing step, which is drying and smoking, where they are turned into sausages.
第１図と第２図とは筒状包装材の絞り部を加熱溶着する
状態を示す側面図、第３図と第４図とは肉詰筒状包装材
を引掛棒に掛ける状態を示す斜視３・・・・・・ヒータ
ーFigures 1 and 2 are side views showing the state in which the constricted portion of the cylindrical packaging material is heated and welded, and Figures 3 and 4 are perspective views showing the state in which the stuffed cylindrical packaging material is hung on the hook rod. 3... Heater
Claims (1)
にする工程と、 この工程で肉類が詰められた肉詰筒状包装材１を所定の
長さに切断して、引掛棒２に掛ける工程と、 引掛棒２に掛けられた肉詰筒状包装材１を薫煙する工程
とからなるソーセージの製造方法に於て、肉類が詰めら
れた肉詰筒状包装材１の端を絞って加熱溶着した後引掛
棒２に掛けることを特徴とするソーセージの製造方法。[Claims] A process of packing meat at regular intervals into a cylindrical packaging material 1 and tying it into beads, and cutting the meat-packed cylindrical packaging material 1 stuffed with meat into predetermined lengths in this process. In the sausage manufacturing method, the sausage manufacturing method includes a step of hanging the meat-stuffed cylindrical packaging material 1 on the hooking rod 2, and a step of smoking the meat-stuffed cylindrical packaging material 1 hung on the hooking rod 2. This sausage manufacturing method is characterized in that the end of a packaging material 1 is squeezed and heat-welded, and then hung on a hooking rod 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63205756A JPH0253460A (en) | 1988-08-18 | 1988-08-18 | Production of sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63205756A JPH0253460A (en) | 1988-08-18 | 1988-08-18 | Production of sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0253460A true JPH0253460A (en) | 1990-02-22 |
Family
ID=16512142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63205756A Pending JPH0253460A (en) | 1988-08-18 | 1988-08-18 | Production of sausage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0253460A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS498861A (en) * | 1972-04-04 | 1974-01-25 | ||
| JPS5427419A (en) * | 1977-08-02 | 1979-03-01 | Schimmel Pianofortefab | Piano sound stopper |
-
1988
- 1988-08-18 JP JP63205756A patent/JPH0253460A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS498861A (en) * | 1972-04-04 | 1974-01-25 | ||
| JPS5427419A (en) * | 1977-08-02 | 1979-03-01 | Schimmel Pianofortefab | Piano sound stopper |
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